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Pot-au-Feu Salad

This twist on traditional Pot-au-Feu is made the day before it is served.

  • servings: 6
Photography: Dana Gallagher

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Ingredients

  • 2 teaspoons unsalted butter
  • 18 pearl onions, peeled
  • 4 ribs celery, cut into 1/4-inch-thick slices
  • 18 button mushrooms
  • 3 small turnips, peeled, or 12 baby turnips
  • 18 baby carrots, scraped, or 3 large carrots, peeled and cut into 1/4-inch slices
  • 1 bunch radishes, greens trimmed to 1/4 inch
  • 3 boneless, skinless chicken breasts (about 1 pound)
  • 2 cups homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 head romaine lettuce, outer leaves discarded
  • 3 tablespoons white-wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Directions

  1. Step 1

    Heat butter in a soup pot over medium heat.Add onions, celery, and mushrooms; toss to coat. Add turnips, carrots, and radishes; stir to combine. Add chicken, stock, and 4 cups water, or enough to cover. Bring to a boil; reduce to a simmer. Cook until vegetables are just tender and chicken is cooked through, about 15 minutes.

  2. Step 2

    Fill a large bowl with water and ice; set aside.Transfer vegetables, chicken, and the stock to a bowl set in the ice bath; cool to room temperature. Cover; chill overnight.

  3. Step 3

    When ready to serve, wash romaine, cut into bite-size pieces, and arrange on a platter. In a bowl, whisk vinegar,mustard, and honey. Slowly whisk in oil; set aside.

  4. Step 4

    Discard any fat that has accumulated on top of chicken mixture. Shred chicken; place in a bowl. Drizzle a third of the vinaigrette over chicken. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper; toss.

  5. Step 5

    Arrange chicken over greens. Remove vegetables from stock; cut into bite-size pieces. Place in bowl used to toss chicken. Drizzle with half the remaining vinaigrette, sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, toss, and arrange vegetables around chicken on platter. Drizzle with remaining vinaigrette; serve.

Source
Martha Stewart Living, May 2000

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